Mustard Lemony Cream Sauce Pasta with Crispy Bacon

I LOVE this cream sauce pasta! A little meaty flavour but not so much, rich and creamy overall. It’s very easy to cook too! Who can say no to it?

Mustard Lemony Cream Sauce

I often make cream sauce by only using heavy cream or crème fraîche as they offer a rich flavour. Otherwise, I’ll use milk, butter and flour to make a white sauce as a substitution. If you are afraid that it will be too greasy, lemon juice is good at balancing the taste.

This time I also added French mustard, which offered extra acidity, delicious but not spicy. I think it’s a good match with the cream sauce.

Ingredients

Serves 2

• 160 g spaghetti
• 30 g bacon, chopped
• 5 big size mushrooms, sliced
• 5 Brussels sprouts, trimmed and halved
• ½ small onion, sliced
• 1 clove garlic, minced
• 3 heaped tbsp heavy cream (30% fat）
• 1 tsp French mustard
• 1 tbsp lemon juice
• salt and pepper
• olive oil
• fresh parsley, chopped

How to Make Bacon Spaghetti with French Mustard Lemony Cream Sauce

1. Heat a little oil in a pan, sautéed the bacon with low heat until golden and crispy, then set aside.
2. Use the same pan, sautéed onions and garlic till fragrant. Make some space in the pan and pan-sear the Brussels sprouts. Meanwhile, cook pasta in salted water according to the packet’s instructions.
3. When the onions turn translucent, add mushrooms, a little salt and pepper. Give everything a nice stir. Cover with a lid to let the Brussels sprouts cook through.
4. Add cream, mustard and a ladleful of pasta water to make the sauce. Following by returning the cooked pasta and vigorously stir with the sauce to emulsify the oil and water.
5. If required, add a little bit more pasta water. Finally, add some extra virgin olive oil for an extra creaminess, if you want. Add a few more twist of black pepper, and freshly squeeze some lemon juice on top, and garnish with chopped parsley and crispy bacon, enjoy!